Poor Womans Tiramisu Recipes

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

Steps:

• Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
• Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
• Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
• Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
• Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
• Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.

Steps:

• Cut pound cake into 1-inch cubes; set aside.
• In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.
• Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in.
• bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.
• To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated. chocolate for garnish.
• Reserve 1 cup whipped topping, set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of.
• bowl with 1 cup of whipped topping. Grate remaining chocolate in center; sprinkle with cinnamon.
• * For best results, refrigerate at least 30 minutes before serving.

Steps:

• Beat heavy whipping cream with an electric mixer in a chilled bowl until soft peaks form. Beat confectioners' sugar, chocolate milk powder, and espresso powder into the whipped cream until the color is consistent and you again have soft peaks.
• Pour coffee into a wide, shallow bowl. Dip graham crackers briefly in the coffee and layer into the bottom of a loaf pan in a single layer to cover the bottom. Spread about 1/4 of the whipping cream mixture over the crackers. Repeat layering with remaining ingredients to get four layers each of the cream and the cookies.
• Cover loaf pan with plastic wrap and refrigerate until chilled, at least 2 hours.